Bone-In Cured Pork Hindquarter from United States
A whole bone-in rear leg of swine, cured and ready for smoking, with the bone intact. The curing process preserves the meat, making it classifiable under tariff item 0210.11.00 for hams and cuts thereof with bone in.
Duty Rate — United States → Canada
0%
Import Tips
• Ensure the product is clearly labelled as cured or preserved, as fresh hindquarters are classified elsewhere
• Verify that the curing agents used are permitted under Canadian food regulations
• Declare the product's weight accurately, as duty is calculated on net weight